Ingredients Jump to Instructions ↓

  1. 6 cup(s) cider vinegar (5% acidity)

  2. 3 cup(s) spring water

  3. 1 cup(s) sugar

  4. 1/2 cup(s) kosher salt

  5. 5 pound(s) small red cherry tomatoes

  6. 3 pound(s) yellow pear tomatoes

  7. 2 1/2 pound(s) green tomatoes , coarsely chopped 2 green bell peppers , seeded, cut into rings 1 bunch(es) green onions , cut into 1-inch pieces 1 pound(s) yellow onions , peeled and cut into rings 25 cup(s) mustard seed

  8. 5 sprig(s) tarragon

  9. 5 whole cloves

Instructions Jump to Ingredients ↑

  1. Prepare the salad: Combine vinegar, water, sugar, and salt in a large saucepan over high heat. Bring to a boil, reduce heat to medium, and keep hot.

  2. Sterilize five 1-quart jars and keep hot. Divide remaining ingredients among the hot jars and set aside.

  3. Process the salad: Pour the hot vinegar mixture into each jar, leaving 1/4 inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method for 15 minutes.

  4. Cool the jars, check for proper seals, and store in a cool, dark place for up to 1 year. Thoroughly cooled, unprocessed salad will keep refrigerated for up to 1 month.


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